Friday, November 17, 2017

Some recipes have amusing, or romantic stories for how they
came to be, but this peposo isn’t one of them, unless you consider making bad
quality beef taste better by covering it in black pepper, amusing or romantic.

As the story goes, the workers who made terracotta tiles in
the city of Impruneta, would place this stew into clay pots, and leave it their
still-hot kilns overnight, where it would be ready the next morning. Since they
were often stuck using less than fresh meat, copious amounts of black
peppercorn was used to make the beef palatable.

Luckily, this recipe adapts quite nicely to fresh meat, and
produces one of the more uniquely flavored braised beef dishes I’ve ever had.
The amount of black pepper is up to you, but even the ridiculous amount I used
wasn’t overpowering. The acidity and sweetness of the reduced wine balances
everything beautifully.

I hear that beef shank is the traditional cut of meat to
use, but short ribs worked really well. You could even use some beef chuck, cut
into two-inch pieces, but you’d have to adjust the cooking time. Having said
that, forget the time, and keep cooking until a fork goes in easily. Regardless
of which cut you use, or how fresh it is, I really hope you give this a try
soon. Enjoy!

37 comments:

Probably made about over 100 of your recipes! Made 2 of them last night (Caldo Verde and Italian Chibatta bread). Can't wait to try this! I have been pimping your site and recipes for the last 6 months to everyone I know who cooks- so if you notice an uptick in viewership from Southeastern Michigan- it is because of me! (Love the way your film it- it is like the viewer is "helping" you with preparation. Look forward to every video!

Hello chef john,Have you ever had the Canarian Mojo sauce over potatotes. or my favourite: Mojo over chicken (its a bit silly :P)You should give Mojo Canario a try once (if youve never had it), it tastes amazaing!

Hello chef john,Have you ever had the Canarian Mojo sauce over potatotes. or my favourite: Mojo over chicken (its a bit silly :P)You should give Mojo Canario a try once (if youve never had it), it tastes amazaing!

Chef John, my boyfriend and I watched this last night and decided that we must make it tonight. Can we adjust the ingredients for two servings without it affecting the final product? Or would it be better to stick with the original recipe and only use 2 short ribs and just have extra sauce (oh well)?

My food wish is the Colombian dish Posta Negra a la Cartagenera, known in Venezuela as Asado Negro. It's a piece of slow cooked beef in a really dark and tasty sauce. I had a go at making it a couple times and it didnt come out right.

I'd be really grateful if you could make a video showing us all how to make this excellent, traditional South American dish.

Just finished eating it along with your polenta recipe. Absolutely delicious! We didn't take a picture because (1) a flat plate isn't flattering for polenta and (2) we were ravenous after smelling it all day.

Prepared this dish tonight. It was delicious. Thank you. Also made the Polenta, with chicken stock, that too was delicious. I'm from South Africa so I usually make traditional "pap" and I really liked this version. It worked with the braised short-ribs.

Made it yesterday, finishing it off in our vintage West Bend Bean Pot, as we had to leave the house, and didn't want an open flame on the stove. left it until the next day to reheat, and serve...OMG good. Thanks.

So my fantastic butcher gave me flanken cut ribs instead of English cut like you have in the video. Is this going to drastically change my cooking time? Or do I just need to go get some more correctly cut ribs?

Hello John,Love your channel.Just watched the Croissant recipe.Nice but alot of work.I am subed to this channel below.Thought you might like to see the Scottish version.https://www.youtube.com/watch?v=WxdIZ9IeRukStay well my good man.Krink.

Chef, have you thought about making an app? I love watching your videos, bit find it frustrating to have to frig around in the browser on my phone getting groceries! I would be more than happy to pay for such a luxury btw. You are the best!

Hi, Chef! I made this and it's wonderful, so fragrant and tasty over buttered noodles!! I had a little problem keeping the simmer down on my gas stove with a cast iron dutch oven, finally had to use the smallest burner (4500 BTU). I am thinking I'm going to try either braising in the oven next or using a slow cooker. I wasn't a fan of short ribs, so I'm going to look around for something comparable and larger, haha, we didn't have enough leftovers! Thank you!

Made this tonight and I must say I thought the garlic dominated the flavors. I love braised short ribs and I think I’ll stick with browning them first and cooking them in a dutch oven on low heat in the oven. One suggestion I’d make is to pull or cut away that membrane that sticks with the meat when it falls off the bone.